Carb-Wise: Spicy Green Curry Beef Meatballs
Honey-Glazed Roasted Vegetables & Zingy String Peas
Cooking time
25 minutes
Servings
2/4
Calories
550 /serving
Pack the spices right into these meatballs as you make ’em. Each bite of ground beef is bursting with flavour from mellow green curry paste and our Warm Lemongrass blend (with toasted sesame seeds, nutmeg and a wee dose of cayenne). For a suitable cold-season side, bring in roasted carrots and Brussels sprouts drizzled with a touch of honey. Top the works with sliced string peas stung with lime juice for a snappy, zappy, happy garnish.
We will send you:
- 250g Ground beef
- 200g Multicoloured Nantes carrots
- 300g Brussels sprouts
- 100g String peas (snow peas or sugar snap peas)
- 1 Scallion
- 1 Lime
- 30g Panko
- 18g Green curry paste
- 14g Honey
- 10g Warm Lemongrass spices (toasted white sesame seeds, garlic, onion, cinnamon, nutmeg, coriander seeds, cayenne pepper, lemongrass, galangal)
Contains: Sesame, Wheat
You will need:
Large pan
Sheet pan
Oil
Salt & pepper (S&P)
Parchment paper
Total Fat
26 g
Saturated Fat
8 g
Sodium
850 mg
Total Carb
50 g
Sugars
18 g
Protein
35 g
Fibre
12 g
Preparation
Roast the vegetables
Preheat the oven to 450°F. Halve the carrots and Brussels sprouts lengthwise (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ⅔ of the spices and S&P. Roast, flipping and adding the honey halfway, 18 to 22 min., until tender.
Mise en place
Meanwhile, quarter the lime. Remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Thinly slice each pod lengthwise. Thinly slice the scallion crosswise. In a large bowl, combine the beef, curry paste (start with ½), panko, ⅔ of the scallion, all but a pinch of the remaining spices and S&P. Form into 8 meatballs (double for 4 portions) about the size of a golf ball.
Cook the meatballs
In a large pan, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered, turning occasionally, 8 to 10 min., until browned and cooked through.
Dress the string peas & serve
In a small bowl, combine the string peas, juice of 2 lime wedges (double for 4 portions), a drizzle of oil, the remaining spices and S&P. Divide the vegetables and meatballs between your plates. Top with the string peas. Garnish with the remaining scallion and lime wedges. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
